Cherry Lime Cobbler With Vanilla Créme Fraîche Biscuits Food

CHERRY-LIME COBBLER WITH VANILLA CRéME FRAîCHE BISCUITS

Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits image

Provided by Lori Longbotham

Categories Milk/Cream Dessert Bake Kid-Friendly High Fiber Graduation Father's Day Backyard BBQ Lime Cherry Summer Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

Filling:
1/2 cup (packed) golden brown sugar
4 teaspoons cornstarch
Pinch of salt
1/2 cup water
6 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 2 3/4 pounds whole unpitted cherries)
1 tablespoon fresh lime juice
3/4 teaspoon finely grated lime peel
Biscuits:
1 3/4 cups unbleached all purpose flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup crème fraîche or sour cream
1 1/2 teaspoons pure vanilla paste or 2 teaspoons vanilla extract
1/4 teaspoon finely grated lime peel
1 tablespoon (about) milk
Ingredient tip: Vanilla paste is more concentrated and slightly thicker than vanilla extract, and includes the seeds of the vanilla bean. It's available at specialty foods stores and online from thespicehouse.com and amazon.com.

Steps:

For Filling:
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve. Add cherries; bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11x7x2-inch glass baking dish. Place dish on rimmed baking sheet.
For Biscuits:
Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl. Whisk crème fraîche, vanilla, and lime peel in small bowl. Add crème fraîche mixture to dry ingredients; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2-inch thickness. Using 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.
Place cherries on baking sheet in bottom third of oven and biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 minutes.
Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.

CHERRY COBBLER WITH VANILLA CUSTARD CREAM (RAW VEGAN)

Cherry Cobbler With Vanilla Custard Cream (Raw Vegan) image

This recipe was one of my favorites when transitioning to raw foods. This comes from Vanessa Sherwood on Gliving.com and I'm posting it here for safekeeping. Its important to use frozen cherries because when they are defrosted it gives them that great texture. I have also made this using frozen peaches and it was just as good, try your favorite fruit!

Provided by Mindelicious

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 (10 ounce) bags frozen cherries, thawed and drained
1/4 cup medjool dates, soaked for 10 min
1 teaspoon lemon juice
1 dash cinnamon
1/2 cup pecans
1/2 cup dried shredded coconut
2 large medjool dates
1/4 teaspoon himalayan crystal salt
1 dash cayenne
1/2 cup young coconut meat
1/2 cup coconut water
1 tablespoon agave nectar
1/2 seeds from 1/2 of a vanilla bean
1 pinch himalayan crystal salt

Steps:

To make the cobbler filling, blend 1/2 Cup of the cherries and the rest of the cobbler ingredients. Pour this mixture over the rest of the cherries in a bowl or casserole and stir to combine.
To make the topping, put all but the dates into a food processor and pulse until coarsely ground. Add the dates one at a time and process until the mixture just begins to stick together. Crumble this over the cherry mixture.
For the vanilla custard, place all of the ingredients in a Vita-Mix or high-speed blender and puree until completely smooth.
You could chill the cobbler for an hour or so to set, or just eat it as is. Serve at room temperature or warmed in a dehydrator with the custard poured over the top.

Nutrition Facts : Calories 288.4, Fat 13.6, SaturatedFat 6.6, Sodium 128.3, Carbohydrate 43.4, Fiber 6.4, Sugar 36.5, Protein 3.4

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Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Stir brown sugar, cornstarch, and salt in large nonstick …
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Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve. Add cherries; bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11x7x2-inch glass baking dish. Place dish on rimmed baking sheet.
Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl. Whisk crème fraîche, vanilla, and lime peel in small bowl. Add crème fraîche mixture to dry; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2-inch thickness. Using 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut outmore dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.
Place cherries on baking sheet in bottom third of oven and biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 minutes.

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